Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 White Bean Dip with Lemon and Garlic 3 cups cooked white beans (navy or cannellini) zest of one lemon (scrape off the zest before you squeeze the juice) Juice of one lemon 1/4 teaspoon salt (optional) 2 to 3 cloves of garlic, minced or pressed through garlic press 1 tablespoon olive oil (optional) 3 tablespoons chopped chives Dash of cayenne or hot sauce In a blender or food processor, process the beans, olive oil, lemon zest, lemon juice, garlic and cayenne until smooth. Transfer to a medium bowl and add chopped chives. May be eaten at room temperature or chilled. Makes 6 servings. 150 calories; 8 grams protein; 24 grams carbohydrate; 2 grams fat; 184 mg, sodium; 5 grams fiber. Points 2. Quote Link to comment Share on other sites More sharing options...
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